We are entering into the summer crop harvests and are sad to see our Snap peas go, but we were happy to get one last harvest out of the crop before they went. This week CSA members received a head of crisp lettuce, a bunch of Easter egg radishes, a bunch of thyme, a bunch of fresh garlic, a bunch of fresh bunching onions and a pint of sugar snap peas!

Click 'Read More' below to see recipes and our weekly email to members...

This week's share:

Members with Deliveries on Thursdays will receive their shares this Wednesday due to the July 4th Holiday

Spotlight: Fresh Garlic

(see recipe below)

Garlic is here!! No, not scapes this time, but “actual” garlic. That’s right, this week our members are receiving bunches of garlic bulbs in their shares. These garlic bulbs have not yet been cured, but are being included as fresh garlic. Fresh, uncured, garlic is higher in moisture content, and although slightly less intense in its “garlicky-ness” we assure you that the garlic flavor in the moist bulbs will explode in whatever dish you apply them to.

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Some help with garlic

We know that cutting garlic is fairly easy, but this video gave us a couple bits of useful information we didn't know. Click on the picture below to view the video.

Share your recipes We'd love to hear what you've made!Email us at centralrootsfarm@gmail.comif you have recipe ideas you'd like us to share in future emails!

Using a mandolin (or knife), slice carrots and radishes to about 1/16" thick. Toss carrots into a sauté pan at medium heat with olive oil, a bit of salt and pepper and fresh thyme. Sauté for about 4 minutes until carrots are just starting to soften. Remove from heat, allow to cool. Add radishes and toss with oil to coat.

Combine ingredients for dressing in a jar and shake to emulsify. Add cooled carrot mixture to the greens, drizzle with dressing and toss to lightly coat.

Storage Tips:For Garlic: You will be receiving recently picked garlic that has not been cured to last as long as garlic you'd find at the end of summer. If you don't plan to use it all in the first couple days of receiving it, hang it somewhere on the darker, cooler side for a couple weeks. It can also keep in the refrigerator for a few days. Remove any long stems and leaves before refrigerating.For Veggies with green tops: certain vegetables may arrive to you with their greenery still attached. We do this to give you the opportunity to use the leaves in cooking if you'd like. However, if you don't plan to use them, chop their greens off and discard before storing. This will prolong the life of your veggies.